yumyumyummers

black pepper asparagus quinoa w/ balsamic calamari

In appetizers, culinary experiments, dinner, easy weeknight meals, gluten-free, side dishes, spa food, tapas, vegetarian on 03.06.11 at 10:16 pm

apparently there are times when noodle soup, herbal tea & takeout pizza start to get old really fast… though not in that particular order. this was the case this weekend after four long days of fighting that nasty cold & flu bug that’s been going around. soup, tea & pizza are typically faves of mine, but after four days of eating just that, i was looking to re-introduce some new flavours to my palate. though that can be a bit of challenge if you’re still feeling sluggish and haven’t yet made the weekly trek to the grocery store to stock up on essentials… so it was back to my freezer and pantry to hunt down some good ingredients & dream up another culinary experiment. here’s what i came up with… and i have to say, it wasn’t too shabby for a post-cold&flu cooking experience in slow-motion. :)

the squid:
– 3-4 medium tubes of fresh squid (chopped into rings)

(tip: these squid tubes were frozen from the fresh fish vendor at the local farmers’ market. i prefer buying the squid tubes versus pre-cut squid rings, because it gives you the freedom to determine or vary the size of squid rings.)

– add 2 garlic cloves (fine slivers) w/ extra-virgin olive oil (evoo) in saucepan on medium heat
– reduce 2 tbsp balsamic vinegar w/ garlic in saucepan
– add squid rings & squeeze juice from 1/2 fresh lemon
– sauté for 2-3min. set aside.

(tip: do not overcook squid rings, or the squid will turn into a tough rubber-like texture.)

the asparagus:
– heat up 1/4 cup water on medium heat in saucepan
– add 10-12 frozen asparagus spears
– drizzle asparagus w/ 2 tbsp balsamic vinegar
– season w/ ground black peppercorns
– cook asparagus for 3-4min in saucepan

quinoa:
– bring to a boil: 1 cup (250mL) organic quinoa & 2 cups water in a small pot (no cover)
– then reduce to simmer, cover pot and cook until the water is absorbed into the grains (approx 10-12 min). it’s ready when the grain is translucent.
– allow to cool, then fluff w/ a fork

food styling:
– plate 1 cup organic quinoa w/ asparagus on the side
– top w/ calamari
– squeeze juice from fresh lemon & season w/ ground black peppercorns

Advertisements
  1. […] black pepper asparagus quinoa w/ balsamic calamari (via yumyumyummers) Posted on March 8, 2011 by My Grandparent's Kitchen apparently there are times when noodle soup, herbal tea & takeout pizza start to get old really fast… though not in that particular order. this was the case this weekend after four long days of fighting that nasty cold & flu bug that’s been going around. soup, tea & pizza are typically faves of mine, but after four days of eating just that, i was looking to re-introduce some new flavours to my palate. though that can be a bit of cha … Read More […]

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: